Michigan Salad with Raspberry Honey Vinaigrette

Ingredients

• FOR THE SALAD:
• 5 ounces, weight Arugula (or 2 Chopped Heads Of Romaine)
• ½ whole Granny Smith, Cored And Sliced Thin
• 1 whole Leftover Cooked Chicken Breast, Sliced Into Bite Size Pieces
• 2 ounces, weight Walnuts, Toasted In A Dry Pan Until Fragrant
• ¼ cups Dried Cherries
• 2 Tablespoons Blue Cheese, More Or Less To Taste
• _____
• FOR THE VINAIGRETTE:
• ½ cups Raspberry Blush Vinegar
• 3 Tablespoons Fresh Lemon Juice, Strained To Catch Seeds And Pulp
• 3 teaspoons Honey, Or More To Taste
• 2 teaspoons Kosher Salt
• Fresh Ground Black Pepper To Taste
• 1 cup Olive Oil